1864 - The Complete Confectioner, Pastry Cook and Baker

Apple Jelly

DDV CULINARY

Take either russet pippins, or any good baking apples;
pare and core them, cut them in slices into a preserving pan
containing sufficient water to cover them;
then put them on the fire, and boil them until they are reduced to a mash.
Put it into a hair sieve, that the water may drain off,
which you receive in a basin or pan;
then filter it through a flannel bag.
To every pint of filtered juice add one pound of loaf sugar,
clarify, and boil it to the ball.
Mix the juice with it, and boil until it jellies;
stir it with a spatula or wooden spoon, from the bottom, to prevent burning.
When it is boiled enough, if you try it with your finger and thumb,
as directed in sugar-boiling, a string may be drawn similar to the small pearl:
it may also be known by its adhering to the spatula or spoon,
or a little may be dropped on a cold plate; if it soon sets, it is done.
Take off the scum which rises on the top.
This is in general used for pouring over preserved wet fruits.
This jelly may be coloured red with prepared cochineal.